Total 96 Others/Any job vacancies in ubud

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualification:

• Laki - laki, maksimal 45 tahun
• Minimal D3
• Sehat jasmani dan rohani
• Memiliki pengetahuan dibidang listrik, mesin, plumbing (MEP), sipil
• Serius kerja dan mau belajar
• Mandiri, bertanggungjawab, memiliki jiwa pemimpin, jujur, terbuka, teliti
• Bisa mengoperasikan komputer
• Bisa membaca Scematic Drawing dan Single Line Diagram
• Bisa Membuat Layout Gambar (2D & 3D)
• Megerti Trouble shooting bidang Mechanical/Electrical
• Berpengalaman dibidangnya minimal 2 tahun

You will be serving the needs of the business, guests, and colleagues by effective service delivery in the pool area to ensure guest satisfaction and safety. Your key duties and responsibilities are to work with colleagues in all departments to ensure efficient operation and timely service at the pool area in line with the best service standards. You will ensure the adequate supply of pool towels, cleanliness, and attractiveness of the pool area, as well as maintain neat and tidy furniture arrangement. You will be upselling food and beverage around the poolside area to maximize guest satisfaction and revenues for the property.

You will support the overall Food & Beverage operation of the hotel to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction by taking reservations (phone and email), greeting guests and accopamy them to thier table and monitor the table rotation. You may be asked to

You will responsible for ensuring proper authorization for all goods entering the hotel.

· Inspecting all incoming goods to ensure that quantity, quality, price and all the other specifications are adhered to.

· Prepare daily receiving report summaries and report on any variances immediately.

· To check and input Food and Beverage and General store purchase into the hotel inventory system.

· To ensure the goods are secured and prompt transfer.

· To ensure that goods in the receiving area are secure at all times.

· To ensure that Occupational Health and safety requirements are observed, maintained and enforced.

As Laundry Manager you have a crucial role in establishing a high degree of service and efficiency throughout your department as your team is in charge of the cleanliness and comfort of our guests. You will manage Guest Laundry and Dry Cleaning services, the Laundry Shop, and Administration. This is a key operation in the hotel and it will be your responsibility to ensure the profitability of the department without compromising guest service and quality. In addition to this, you will seek to continuously develop and coach your team to achieve their personal and business goals.

To provide excellent customer service while performing massage therapies and body treatment as assigned by spa manager or supervisor. The general responsibilities include monitoring stock, promoting the lines of products to clients, keeping all working areas and equipment clean and organized.

As Room Attendant you will have a big influence on guest experience. Your attention to detail in the preparation of their room is essential and will appeal to many of their senses - touch, smell, sight and hear. It will be your responsibility to ensure that the room is cleaned and prepared to highest standard to exceed guest expectation and ensure that their experience starts off on the right note.

To serve the needs of the business, our guests and our colleagues by successfully delivering the in-room dining service of the hotel. Your key duties and responsibilities are to ensure that the in-room dining service is delivered in line with the brand service standards and to ensure maximum guest satisfaction at all time, creating memorable guest expereinces while serving fod and beverage items to our guests.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

You are a bar professional which is in an artistic and creative role, and as such the management team will look to you to develop original and exciting beverages using the best of local ingredients and traditions. You are responsible for ensuring that guests are delighted by the quality, creativity and variety of our beverage offerings. Your key duties and responsibilities are to serve the guests in accordance with our standards and quality in a gracious and courteous manner, to make sure that the bar is professionally set up at all times, and to process drink orders quickly and efficiently. You will be expected to take pride in all facets of service, quality, appearance, and cleanliness of yourself and your area of responsibility, and you must understand and adhere to the Beverage Department Standard Operating Procedures, and Beverage Manual.

As Waiter/Waitress you need to ensure the effective delivery of in-room dining services to guests of the hotel. Your key duties and responsibilities will be to ensure that the in-room dining service is delivered in line with the brand service standards, that orders are delivered on time having been thoroughly checked, and that tray clearanceis done quickly. Additionally you will be required to fully participate in departmental training sessions to improve personal skills and service levels, interact with guests in an upbeat and friendly manner in order to maximize satisfaction, and capitalize on the returns to the hotel.

As a Laundry Attendant, you will coordinate the work effort of the production and dry cleaning areas of the Laundry Department. You will oversee productivity of other Laundry Associates, conducts weekly inventories, and other duties as assigned by management. You play an important role in ensuring a memorable guest experience.

As a member of the Engineering department, this role is responsible for ensuring that all the engineering and maintenance activities of the hotel are conducted to the highest professional standards at all times, with guest comfort and safety being the highest priority.

The primary responsibility of a call center agent is to provide expertise services in a courteous manner. You are responsible for taking reservations, greeting and registering guests, providing outstanding guest service during their stay, and settling the guest-s account upon completion of their stay. You will handle all guest enquires, requests and comments promptly and efficiently, ensuring their stay in the hotel is to their satisfaction.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

The Housekeeping Clerk is responsible for managing and coordinating all guest and employee calls to the Housekeeping office and Laundry/Valet office. The Clerk prepares the daily Room Attendant assignments, expedites all guest requests as quickly as possible and records and relays all requests and information handled through the desk. These transactions are expedited by providing the highest level of service and always attending to the client’s needs and wishes. Key control is an important task of this role.

The Bellman is a key person in the delivery of our guest service experience. They serve as a guide, ambassador, and salesperson of the hotel. While the main responsibility is to control the lobby traffic and assist guests, there are many intangible elements to the role. Being highly guest-interactive, it is essential that the bellman possesses extensive knowledge of the hotel operation. Guests require a vast array of information.

As Laundry Supervisor you will be required to maintain the same high degree of service and efficiency in the absence of the Laundry Manager. You will oversee Guest Laundry/Dry Cleaning, Laundry Shop and Administration. Further you will maintain a regular quality control inspection of department standards also regularly inspect machinery for signs of wear & tear, deterioration of hoses, belts, covers etc. Any defect or maintenance request should be logged via data base for action by the Engineering Department.

As a member of the finance department, this role is responsible for ensuring that all the financial affairs of the hotel are conducted to the highest standards of honesty and integrity. High ethical standards are necessary to maintain both competitive advantage and the pride and confidence of our Team Members, and to provide quality products and services to customers and clients.

You will be the General Cashier voice of the hotel. From collecting and recording daily deposits to recording petty cash funds calculating conversion rates for the front desk to preparing safe count sheets coordinating money transfers to daily reports timely banking procedures to maintaining sufficient small change, your financial team will look to you to take the lead. Not only will you be involved in financial affairs but contributing to the success of the hotel through working with others, clear judgment, careful planning and taking responsibility for all you do. Keep sensitive information confidential maintain a positive attitude work as a team using your initiative and paying attention to detail and accuracy achieving your common goals together with striving to exceed expectations at all times as well as other relevant duties as designated by the Financial Controller from time to time. You and your superiors will be responsible for guiding you on a successful, fulfilling Anantara journey.

The Guest Service Supervisor is a key ambassador for the hotel and the Minor Hotels brand. He or she creates one of the most powerful first impressions to our guests. Minor Hotels Guest Service Supervisors all have a friendly and outgoing personality and are genuinely interested in meeting and serving new guests from all over the world. The position necessitates being an information provider, receiver, diplomat, problem solver, salesperson, hotel representative, public relations agent, coordinator of activities and accountant, all performed with the utmost politeness, efficiency, and friendliness.

As Stewarding Supervisor you will support the operations of the Stewarding department by ensuring that all systems and methods of operation are correctly followed and that facilities and equipment are properly cleaned. You will assist in supervising and training the Stewarding team members, scheduling of work and oversight to ensure that health and safety standards are being followed and chemicals are being utilized and stored correctly. You will also manage the equipment stores and ensure that all equipment is being effectively controlled and stored and that breakages are kept to a minimum. The leadership team will look to you to play an active role in leading and driving the energy conservation and environmental policies and practices of the hotel.

The Bell Captain is a key person in the delivery of our guest service experience. They serve as a guide, ambassador, and salesperson of the hotel. While the main responsibility is to control the lobby traffic and assist guests, there are many intangible elements to the role. Being highly guest-interactive, it is essential that the bell captain possesses extensive knowledge of the hotel operation. Guests require a vast array of information.